Hazards in production

Reducing hazards

Potential hazards in food production can be reduced by a system called hazard analysis critical control points (HACCP). This identifies what could go wrong in the production process and establishes checks that will prevent or reduce risks. This is called hazard analysis.

Hazard analysis

There are three main types of hazard in food production:

Biological hazard- foods become dangerously infected by bacteria which might lead to food poisoning. Symptoms of food poisoning can include diarrhoea, vomiting, headaches and fever.